Extra Chocolatey Chocolate Coconut Flour Cupcakes (GAPS Legal!)

by brenda on June 22, 2011

GAPS legal chocolate cupcakes

I have been playing with how to make my GAPS legal Chocolate Honey Cake more chocolatey, because I LOVE me some chocolate! Yesterday was The Farmer’s Birthday, so I had the perfect opportunity to practice and serve up these delicious chocolate cupcakes!

So here’s the recipe for my Extra Chocolatey Chocolate Cupcakes!

1/2 cup butter (or coconut oil)

4 oz unsweetened chocolate

1/4 cup cocoa powder

1/4 cup coconut milk

2 cups honey

9 eggs

1 tsp sea salt

1 tsp baking soda

1 TB vanilla

3/4 cups coconut flour, sifted

Pre-heat the oven to 350 degrees. Put muffin liners into 2 muffin pans (this will make about 20 muffins).

Melt the butter and the unsweetened chocolate in a small sauce pan. Set aside to cool.

Beat the eggs in an electric mixer. Add in the cocoa powder, coconut milk, and honey. Then add the salt, baking soda, vanilla, and coconut flour.

Add in the chocolate-butter mixture. Beat until well combined and not lumpy.

Use a ladle to scoop batter into each muffin cup. Bake for about 20 to 25 minutes, or until a toothpick comes out clean. Don’t burn! Burnt chocolate is the worst. It’s something that could have been wonderful but just isn’t. 🙂

Extra-Chocolatey Frosting:

10 oz unsweetened chocolate

1/2 cup butter

1/2 cup coconut milk

1 1/2 cups honey

1 TB vanilla

Melt the chocolate and the butter in a saucepan. Add in the other ingredients, combine with a wire whisk. Set aside and let thicken. Frost the cupcakes when they have cooled down.

This recipe was shared at Gluten Free Wednesdays

{ 10 comments… read them below or add one }

Amy July 6, 2011 at 6:17 am

Oh. My. GOODNESS…. There aren’t words! I made these last night since lately my husband and I have both had a sweet tooth that just wasn’t being satisfied by fruits and honey…. and this was IT!!!! Between the two of us, we ate FOUR before I could get the rest of them iced! And I know they won’t last long once the kids find out about them! You truly have a gift in the kitchen, and are such a blessing to us by sharing that gift! Thank you! ~Amy


brenda July 6, 2011 at 6:42 am

Amy, THANK YOU for the very sweet comment! You made my day! And reminded me that I need to make something chocolate today! 🙂


Lori July 22, 2011 at 9:20 am

Hey there Brenda!
I made these last night. Wowwee they are sweet! They are great but wow sweet. I think it’s because for a while we were not even doing honey. Do you think these would come out okay if I reduced that honey to 1 cup instead of 2? I didn’t even frost them. I think they came out more like brownies than cupcakes. So maybe I did something wrong. Do you think these could be cooked in a pan instead of as cupcakes? They did get my chocolate fix though! That was so great!


brenda July 25, 2011 at 7:13 am

Lori, were they too sweet for your liking? I liked them. 🙂 But let me know–the flavor may vary depending on the type of honey used, too. I wonder? Hmm! Well, hope your family enjoyed them!


Amber November 25, 2011 at 6:32 am

These look wonderful! I am a little confused though, because the book has chocolate and cocoa powder on the foods to avoid list. I would LOVE to be able to have chocolate (it’s the one thing I miss), so if it’s now allowed on some new/updated list let me know:).


butterfly mamma January 11, 2012 at 8:43 pm

I made these twice now.. the first time I followed the recipe except I didn’t have any chocolate so I added more coco and butter to the equilient I found so that there was 1 cup coco and 3/4 cup butter total — this version was tastier but sunken in the middle (we live in denver- a mile high so the could also be a factor- oh but come to think of it I reduced that coconut milk by 2 tbsps as well-for the attitude)
The second try left out the coconut milk altogether and half an egg… and that solved the sunken in issue but I forgot to increase the butter the 1/4 because I used the coco in place to the unsweetened chocolate… So they taste -texture was still good, but the first batch was tastierand moister. I am sending this to school for my daughters’ 9th birthday treat and am very confident that they look and taste pretty much like normal cupcakes! I topped them with an piped on circle of half creame fraiche and half greek yogurt with a couple of berries on top — very fancy looking! I’ve got a chance to try again for the party this weeekend – wish me luck


Christina February 9, 2012 at 1:39 pm

This looks so YUMMY! I called the 800 number for gapsdiet.com and they did say that chocolate was not allowed still. Was curious if maybe you had talked to someone else and they gave the go-ahead? (hopeful smile)


butterfly mamma February 18, 2012 at 3:41 pm

My husband read something in Dr Mcbride’s blog that was something like “if you really can’t live without chocolate … the acceptable way of “cheating” is to have coco powder that is unprocessed?non alkai?? &organic … she sugested that some of her patients have had it in cottage cheese and that worked for them… she also inplied that one would need to have been on the diet for awhile before trying this.


Andrea March 19, 2012 at 5:10 pm

How long do these last?…assuming they don’t all get eaten at once…


Andrea March 19, 2012 at 5:10 pm

How long do these last?…assuming they don’t all get eaten at once…


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